I sneak back here from time to time to see what you are up to. I would love to join in. Can I offer you the transformation of a redundant pot of extra thick double jersey cream, so solid you could dance on its surface with a teaspoon of french creme fraiche (not sure what the culture in there is) plus my heated yoghurt maker plus 14 hours to a soured cream delight which my husband, who goes into asthmatic wheezing when he meets fresh cream, is overjoyed to eat. It was quite interesting to observe as first of all some of the golden fat separated out and there were definite bubbles in the pot and then 14 hours and a cooling phase in the fridge there was something closely resembling a tangy english style clotted cream. Maybe this is the year I start making cheese! Happy New Year!

My creamy is very...well...runny. This happened when I made creme fraiche, too. Maybe it's since I don't have access to raw anything anymore. I do like it, though...it's like Mexican Crema- which I love drizzling on lots of things. Anybody else tried it yet? Maybe I'll mix in a little bought sourcream (I used buttermilk in the recipe) just for sh*ts & giggles...

Happy New Year my fellow cheese makers! Love the site redesign and I'm excited to make some sour cream, too! I don't think I ever got to the queso fresco, but I have been busy making some mold-ripened goat cheeses, so I have a good excuse. _0

That's so awesome, Rebecca! I'm excited to see what you've been up to. We'd LOVE it if you'd do a guest post on your adventures...or if you already have one at your place, to share it here, as well. I wish I had a good source for goat's milk!

Yeah, actually I went more than a week in the fridge. I used the buttermilk....then after about 5 days, tried adding the sour cream just for good measure (couldn't hurt!?), but it was really just like soured tasting cream....not even thick enough to be the Mexican crema I love so much. I need to look up another recipe, just haven't gotten around to it yet. It happened to me with the creme fraiche, as well. Do you remember that, Natashya?

FC - Yay! So glad it worked so well for you! Mine turned out wonderfully too. I just used the regular whipping cream and (cultured) buttermilk. A little looser than store-bought, but they use gelatin. Great flavour!

I forget what I was forging the one time, but I had had the same liquidy thing going on. What I have learned - possibly from something that Deeba wrote - is to give it more time if it isn't thick yet. But I do also remember some American friends saying that not all buttermilk on the US shelves is the cultured stuff. One gal (temperance) said that one she picked up had stabilizers and such in it. Might be the culprit? Although I know you are the type to definitely get the good stuff. It was the only thing I could think of. I'll post mine on Monday. Cheers, N. xo

D'oh! I completely missed doing the sour cream. I have a good excuse, though -- been busy making Camembert and Crottin. I will definitely link up what I've been doing and would love to do a guest post, too. I'm learning so much and would love some group support. For instance, I'm learning that winter milk is a whole different animal, so to speak, in terms of rennet amounts, etc.

And I will still make sour cream because it sounds so awesome, but I'll just have to do it this month instead.

Now, where did I see that?

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